3       md           Size crabs
  50       g            Shallots
   2                    Green chillies
   3                    Cloves garlic
   3       sl           Ginger
  25       g            Coconut
     1/2   ts           Turmenc
     1/2   ts           Fenugreek
     1/2   ts           Chilli powder
   2       ts           Paprika
   5                    Cm cinnamon stick
  25       g            Curry powder
                        -sprig curry leaves
  50       g            Coriander leaves
 250       ml           Thin coconut milk
 250       ml           Thick coconut milk
                        -juice 1 lime
   1       t            Salt
   2       ts           Ground rice
  Place  crabs  in  boiling  water  for  5  minutes,  then remove  and clean.
  Break  the  crab  into  desired portions and crush the shell a bit so flesh
  can be more easily removed.  Slice the shallots and chillies, grind garlic
  and ginger and grate the coconut.  Place  the crab in a pan and add the
  shallots,  chillies,  garlic, ginger, turmeric, fenugreek, chilli powder,
  paprika powder, cinnamon stick, curry powder, curry leaves, coriander
  leaves  and  thin  coconut milk and cook until crabs are done. Mix the
  thick coconut milk with the lime juice, salt, grated coconut and the ground
  rice and add to the pan. Stir and simmer for approximately 10 minutes.
  Remove  the cinnamon stick before serving. From: "A taste of Sri Lanka" by
  Indra Jayasekera, ISBN 962 224 010 0